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Wine List                   Beer                  Signature Cocktails             

Soup

Chef’s Creation  8/11

 

Salads

Add Shrimp 10 | Salmon 15 | Crab Cake 22 | Grilled Chicken 8 | Steak 15

 

Caesar  12 V

romaine | Parmesan | house croutons | Caesar dressing

 

Italian Chopped Salad 14 GF

chopped romaine | pepperoni | provolone| kalamata olives | red onion | red pepper | banana pepper | pepperoncini | red wine vinaigrette

 

Gorgonzola Chopped Salad  15 GF

chopped romaine, spinach and radicchio| bacon | red onion| hearts of palm| artichoke hearts | cherry tomato | crumbled gorgonzola | gorgonzola vinaigrette 

 

Small Plates

Bang Bang Shrimp  18

arugula | sweet chili–inspired sauce | green onion

 

Crab Dip  18

cream cheese | Monterey Jack | sour cream | imperial sauce | French baguettes

 

Drunken Mushroom Galette  14 V

wild mushroom | white wine | garlic | cream | fresh herbs

 

Steamed PEI Curry Mussels

coconut curry | cilantro | chili flakes | French baguette crostini

Large 18   Small 14

 

Goat Cheese Balls  13 V

rolled in herbs | spicy orange marmalade

 

Crab Deviled Eggs  16 GF

mayonnaise | sour cream | garlic | hot pepper sauce | lemon juice

 

Cab Bread  13

French baguette | parmesan and asiago cheeses | roasted red pepper aioli | baked to perfection

 

Pepperoni Caprese Flatbread  16

Italian pepperoni | heirloom cherry tomato | burrata | parmesan | garlic basil butter | arugula | balsamic glaze | baked on rustic flatbread

 

Szechuan Calamari  16

garlic | chili sauce | sesame seeds | peanuts | scallion | lemon aioli

 

Boards

Cheese & Charcuterie Board  27

chef’s selection of cheeses | meats | crostini

 

Snack Board  14 V

house-made pimento cheese | fruit | crostini

Seafood

Lump Maryland Style Crab Cakes (two 4-oz.cakes)  44

seasonal vegetables | cremini mushroom risotto | house tartar

 

Fresh Catch MP

seasonal vegetables | cremini mushroom risotto

 

Fresh maple glazed Salmon Filet  38  

seasonal vegetables | cremini mushroom risotto

 

Spinach Tortellini with Lobster  38

Spinach, Ricotta and parmesan filled tortellini | white wine/parmesan creamy lobster sauce | lobster tail and claw meat | French baguette crostini’s  (Make it vegetarian, skip the lobster  $27)

 

Chef Specialties

 Add Shrimp 10 | Salmon 15 | Crab Cake 22

 

Butcher’s Cut MP GF

smashed potato | seasonal vegetables | Madeira wine and mushroom sauce

 

Tomahawk Pork Chop  38  GF

Asian marinade | smashed potato | seasonal vegetables

 

Curry, Pasta and Mussels  29

coconut curry | cilantro | red onion | chili flakes | extra thin spaghetti | French baguette crostini

 

Short Rib Pappardelle  36

mushroom | onion | carrot | garlic | crushed red pepper | red wine |

tomato | Parmesan

 

Hand Helds

Add Fries 3 | Side Salad 4

 

Cab Burger (½ pound) 15

short rib | brisket | chuck | house sauce | lettuce | tomato | onion | brioche

Add Cheese 3 (cheddar | Swiss | goat)

Add Applewood Smoked Bacon 4

 

 

Lobster Grilled Cheese  21

parmesan | American | Swiss | sharp cheddar | roasted red pepper aioli | bacon | sourdough toast

 

Crispy Salmon Tacos  19

pineapple salsa | avocado | lime crema

 

Crab Cake  22

broiled crab cake | tomato | Old Bay aioli | brioche bun

 

Southern Beef Sliders  16

house-made pimento cheese | bacon onion jam | greens | brioche bun

            

                            

 

 

                                        GF  gluten free | V  vegetarian

                       A 20% service charge is added to parties of 7 or more.

Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs,         or unpasteurized milk may increase your risk of foodborne illness.
 

       MENU IS SUBJECT TO CHANGE. SOME ITEMS MAY BE SOLD OUT OR                                  SHORTED DUE TO SUPPLY CHAIN ISSUES

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